Recipes › Cabbage (Red) › Quick Red Cabbage Slaw with Mustard and Honey
Quick Red Cabbage Slaw with Mustard and Honey
A sharp, crunchy slaw that takes less than 20 minutes and holds its own against anything you put it next to — burgers, barbecued meat, grilled fish, or pulled jackfruit. The dressing is mustardy and tangy with just enough honey to balance it, and unlike mayo-heavy slaws, this one stays crisp and bright for days in the fridge.
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Ingredients
- 600 red cabbage, core removed, very finely shredded
- 2 carrots, peeled, coarsely grated
- 4 spring onions, finely sliced
- 2 tbsp wholegrain mustardor use Dijon for a smoother dressing
- 1 tbsp runny honeyuse maple syrup for a fully vegan version
- 3 tbsp cider vinegar
- 4 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1 pinch black pepper, freshly ground
- 15 g flat-leaf parsley, roughly chopped (optional)
Contains: mustard, sulphites.
Method
- Place the shredded red cabbage in a large bowl and sprinkle over half the salt. Massage the salt into the cabbage firmly with your hands for 2 minutes, then leave it to sit for 5 minutes. This softens the raw edge without losing the crunch.About 7 min
- While the cabbage sits, make the dressing. In a small bowl or jug, whisk together the wholegrain mustard, honey, cider vinegar, and olive oil until emulsified. Season with the remaining salt and black pepper.About 3 min
- Add the grated carrot and sliced spring onions to the cabbage. Pour over the dressing and toss thoroughly until everything is well coated.About 2 min
- Taste and adjust — add more vinegar for sharpness or a touch more honey if you prefer it sweeter. Scatter over the parsley if using. Serve immediately or refrigerate until needed.
Tips
- Massaging salt into the cabbage is worth the extra few minutes — it breaks down the toughness without making the slaw soggy.
- Use a mandoline for the cabbage if you have one; the finer the shred, the better the texture.
- If making this in advance, hold back a tablespoon of dressing and toss it through again just before serving to freshen it up.
Ring the changes
- Add 1 finely sliced red chilli to the dressing for heat, or swap the parsley for fresh coriander and add a teaspoon of toasted sesame oil for an Asian-leaning version.
- Fold in 50g of toasted pumpkin seeds just before serving for extra texture.
Keeping it
Keeps in the fridge in an airtight container for up to 3 days. The cabbage will soften slightly over time but remains pleasant. Not suitable for freezing.
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